Zucchini Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Zucchini Pasta
Description
Zucchini Pasta uses zucchini grated on a box grater, then squeezed to remove moisture, before cooking with olive oil, chopped shallots, salt, red pepper flakes, and fresh black pepper until thick and jammy. Garlic is stirred in near the end of cooking to keep its pungency. Meanwhile, pasta is boiled until al dente and then transferred directly from the cooking water into the pan with zucchini to capture some starch and help form a sauce.
With added pecorino cheese and reserved pasta water, the mixture becomes lightly creamy and coats the pasta strands. The addition of fresh lemon juice and zest adds brightness and lifts the flavors. Fresh basil and mint provide herbal notes that complement the zucchini's earthiness and the cheese’s sharpness.
This pasta is well suited to a light lunch or dinner, pairing naturally with a green salad or crusty bread. The fresh lemon and herbs make it a refreshing dish ideal for warmer months, while the cheese and cooked zucchini ensure satisfying richness.
Ingredients
- 2 pounds zucchini about 4 medium
- 3 tablespoons extra-virgin olive oil
- 2 shallot chopped (⅔ cup
- 1 teaspoon salt sea salt
- Pinch red pepper flakes
- black pepper freshly ground
- 4 garlic grated, cloves
- 12 ounces spaghetti or bucatini pasta
- ⅓ cup pecorino cheese plus more for serving, grated, or Parmesan cheese
- 2 to 3 tablespoons lemon juice fresh
- lemon reserve some for garnish, zest of 1
- 1 cup basil fresh leaves
- 1 cup mint fresh leaves
Instructions
- Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
- Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
- Serve topped with the herbs, the reserved lemon zest, and more cheese.
User Reviews
Overall Rating
5
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